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They All Rule Different. (lemmy.dbzer0.com)

submitted 2 months ago by [email protected] to c/[email protected]

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[–] [email protected] 87 points 2 months ago (2 children)

Texture plays a huge part in taste, and different cuts have different textures.

[–] [email protected] 42 points 2 months ago* (last edited 2 months ago)

But also onions release oils when the cell walls are cut so the more cut ones have a stronger flavor

[–] [email protected] 24 points 2 months ago (1 children)

It's not just that, but the number of cuts made also increases the amount of different compounds mixing after being separated by cell walls which causes them to form new compounds.

[–] [email protected] 8 points 2 months ago (2 children)

What about chewing?

[–] [email protected] 16 points 2 months ago

Chewing will cause them to mix as well, but there's less time for the compounds to catalyze and "mature" to change the flavor very much

[–] [email protected] 3 points 2 months ago (1 children)

Building on what Lally mentions, when cutting onions for food you're supposed to let them sit a whole so said reactions can occur. About 5m from what I've been old.

[–] [email protected] 2 points 2 months ago

What if you're closer than five meters from what you've been old? /j